Desired by nine out of ten people, chocolate is so famous that it has a special day, celebrated this Friday, July 7th. And did you know that this date is celebrated all over the world? The date became known in this way as it marks the arrival of the product in Europe in the 15th century. Due to the favorable climate and soil for planting, cocoa plantations prospered in Bahia. Since then, chocolate has become the darling of Brazilians. According to data from the Brazilian Association of the Chocolate, Peanut and Candy Industry (Abicab, in portuguese), its production in the country reached 511 thousand tons in 2021.

According to Embrapa, in the North Region this production was 150 thousand, with Pará responsible for 96% of the regional total. The northern state is the largest national producer of this fruit, with 1.8 billion of the approximately 3.5 billion moved in the country in 2020, and 70% of the cultivation is done in degraded areas, mostly by family farmers and in agroforestry systems. In percentage, Pará produces 50% of the Brazilian cocoa and is among the ten largest cocoa poles in the world. Natural from the floodplain areas, cocoa has been managed for more than 400 years in the Lower Tocantins region, but it was in the Transamazônica region, with plantations on dry land, that this crop gained greater expression.

About 80% of the cocoa production in the state is in the Transamazônica region, from the municipality of Novo Repartimento to Uruará, with Medicilândia being the epicenter of the cocoa region in Pará. Other municipalities that stand out are Altamira, Placas, Anapu, Brasil Novo, Vale do Xingu, Tucumã and Tomé-Açu.

Family farmers who work with cocoa and other crops in the Amazon region are the focus of the Tipitix Project, which aims to promote sustainable development solutions in the Amazon. Since 2021, the project has supported 43 entrepreneurs from 21 communities in Barcarena, launching 54 products on the market. Among them are three enterprises led by women who work with the cocoa production chain in Barcarena. As part of the production of their undertakings, the project launched four products: Arauaia powdered chocolate, Vovó Bel chocolate bars and capsules, and Ancestral chocolate drops. As one of the chains supported since its first agricultural business development cycle, in 2021, Tipitix promoted a workshop dedicated to the process of processing cocoa beans for the production of premium chocolates.

Vovó Bel chocolates were born from a family tradition started by Dona Isabel in the Canaã community, which produced chocolates to distribute to children in the community. Dona Isabel, known as Grandma Bel, developed the homemade chocolate technique that is followed by her family, always with her supervision and attentive eyes. Inspired by her mother, Dona Abilene Pereira de Brito, 60, continues to produce Vovó Bel chocolate, always seeking to offer the best handmade chocolate bars. The chocolate is produced with raw materials grown in the region by partner family farmers.

Abilene is one of the entrepreneurs supported by the project since the first cycle, in 2021, when she developed the 30 and 60% cocoa chocolate bars. Expanding its product line, the entrepreneur is now participating in the 4th cycle with chocolate capsules with cappuccino.

“We already sell the bars at events, at the Peabiru Institute store and other project partners and it helps a lot with the family income. With the help of my sister Eliene, my nephew Eric and my daughters Isabel, Thalita and Raniely, we managed to sell well. With the support of the project, we have improved our knowledge and skills. We also develop other products on our own, such as liqueurs, sweets and handmade chocolate bonbons. In our chocolate bonbons with traditional fillings, we use cocoa powder produced in a wooden pestle, which is a differential”, says Abilene.

Abilene involves other farmers in the production chain. As its cocoa production is not enough for the demand for products, it also acquires cocoa through partnerships with farmers in Barcarena.

A riverside woman, Elene Elda and her family work with cocoa from the Forasteiro variety, carrying out all stages of production in the traditional way. From fruit picking to fermentation, almond drying and chocolate preparation. Elene's powdered chocolate celebrates its origins with the name and flavors of the Arauaia River in its brand. With an intense flavor, riverside almonds are its main ingredient. In the recipe, only pure cocoa nibs and sugar, without preservatives, gluten or lactose.

Benefits of chocolate

Cocoa may also offer numerous health benefits. It is able to act in the prevention of anemia, due to its high amount of iron. It is responsible for combating neurological diseases, as well as a nervous system that is easily out of control. Among the main and best-known benefits of cocoa, the following can be mentioned: mood improvement, combating anxiety and depression; thrombosis prevention; fighting high cholesterol; prevents atherosclerosis; prevents the accumulation of cholesterol in blood vessels; prevents anemia; reduces the risk of diabetes; prevents problems like stroke and dementia; improves memory; promotes pressure reduction, due to better quality of blood vessels; helps regulate intestinal health; Helps control inflammation.

About Tipitix

The Tipitix project is carried out by the Hydro Sustainability Fund (FSH, in portuguese) and the Mitsui Bussan do Brasil Foundation, carried out by the Peabiru Institute, focused on Community Agro-Food Entrepreneurship, aimed at promoting sustainable development solutions in the Amazon. FSH, a non-profit organization, was established in 2019 with the joint commitment of Hydro, Albras and Alunorte. In 2022 alone, the Fund invested BRL 5.5 million in projects and social actions.

Tipitix offers a processing unit with structure and certifications for the production of products of plant origin. In addition to the space, the project provides technical assistance in the areas of food technology, design and sales for entrepreneurs and social groups to develop their products and access new markets. With an investment of BRL 3 million, the four business development cycles have already generated revenue of over BRL 98 thousand from the sale of the 54 products launched.

Among these products are, in addition to chocolates, açaí and muruci jellies; topping for açaí, taperebá and cupuaçu ice cream; fruit chopp; manioc cheese bread; farofa; tapioca flour and gum; maniva; cooked jambu; annatto; fruit compote; Cocada; spices and chili sauce. Learn more about Tipitix at www.tipitix.com.br